10 October 2012
ewfood
Cream Of Onion Soup
Ingredients
Preparation
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Cook onion and pepper in two tablespoons butter for five minutes, without browning
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add water and cook until onions are soft (about forty minutes)
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Rub through a sieve
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Melt remaining butter, add flour and stir to a paste
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Add gradually scalded milk, stirring constantly
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Combine mixtures, add seasonings
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Heat to boiling point, remove from range, add yolk of egg slightly beaten
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Serve with Parmesan cheese and hot, crisp crackers
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Two tablespoons of cheese may be added to soup when adding egg yolk
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Serve very hot
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